Post by chief_cook2 on Mar 14, 2003 8:40:00 GMT -6
1 tbsp. plus 1 tsp. margarine 1 c. each diced onions and sliced mushrooms 1 tbsp. plus 1 1/2 tsp. all purpose flour 1 c. canned ready to serve beef broth 1/4 c. dry red table wine 1 cup diced potatoes (cut small) 1 c. sliced carrots 1 jar of pimentos 3/4 c. frozen peas 1/2 lb. cooked ground beef Dash each salt and pepper 4 ready to bake refrigerated buttermilk flaky biscuits (1 oz. each)
Preheat oven to 450 degrees. In 10 inch nonstick skillet melt margarine; add onions and mushrooms and saute over medium high heat until onions are softened, about 2 minutes. Sprinkle flour over vegetables and stir to combine; cook, stirring constantly, for 1 minute. Stir in broth and wine and cook, stirring constantly, until mixture comes to a boil; cook 1 minute longer. Add potatoes, carrots and peas and pimentos stir. Reduce heat to low; let simmer for 3 minutes. Add beef, salt, and pepper and cook for 1 minute. Transfer beef mixture to 1 quart casserole; top with biscuits. Bake until biscuits are golden, 8 to 10 minutes. Makes 4 servings.